15-Bean Soup with Ham made with assorted beans, diced tomatoes, and smoky ham. Kicked up with Cajun seasonings, it’s thick, hearty, delicious and the perfect use for your leftover ham!
I am not a big fan of ham but when the holidays roll in, I make sure I cook up the largest one I can find because leftover bones and scraps in my house mean bowl after bowl of this delicious 15-bean soup. Thick, hearty, and kicked up a notch with Cajun seasonings, it’s a delicious way to warm up on a blustery winter day.
15-bean soup is a satisfying cold weather meal that’s nutritious and budget-friendly, too. I use Hurst’s Hambeens which has a variety of dried beans, peas, and lentils and one bag make a big pot perfect for feeding a crowd or for plenty of leftovers to enjoy for days!
Here ae a few tips to help you cook up a batch deliciously every time:
- Add acidic ingredients such as tomatoes AFTER the beans have fully cooked and are tender. Toss in the salt when the beans are already a bit soft as adding it at the beginning will toughen the beans.
- Bring the beans to a boil and then lower heat to continue to cook in a simmer. This will ensure the beans will cook tender but with skins intact. Vigorous boiling will make the beans split or burst at the seams.
- Use a large, heavy-bottomed pot to give the beans enough space to cook and to allow for even heat distribution.
That’s it, folks! Make sure to pair this 15-bean soup with ham with plenty of cornbread and enjoy!
15-Bean Soup with Ham made with assorted beans, diced tomatoes, and smoky ham. Kicked up with Cajun seasonings, it's thick, hearty, delicious and the perfect use for your leftover ham!
- 20 oz 15-bean soup mix
- 1 tablespoon oil
- 1 ham bone, with some meat attached
- 1 medium onion, peeled and chopped
- 3 ribs celery, chopped
- 3 cloves garlic, peeled and minced
- 3 quarts chicken stock or water
- 14.5 oz diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
Wash the beans and discard any dirt or impurities. Place in a large pot and add enough water to cover. Bring to boil for about 5 to 7 minutes and then remove from heat. Allow to sit, covered, for about 1 hour. Drain beans and discard liquid.
In a large pot, heat oil over medium heat. Add ham bone, onions and celery and cook, stirring regularly until ham is lightly browned and vegetables are tender. Add garlic and cook, stirring regularly, until aromatic.
Add beans and enough stock or water to cover to about 2 inches over the top of beans and ham bone. If using water, add 2 bouillon chicken cubes and stir until dissolved.
Bring to a boil, skimming foam that floats on top. Lower heat, cover, and simmer for about 2 to 2-1/2 hours or until beans are tender and ham meat is falling off the bone. Stir occasionally and add more stock or water as needed.
Add diced tomatoes, Cajun seasonings, salt, and pepper. Allow to simmer until thickened to desired consistency.
Scrape off meat from bone and discard bone. Return ham meat to pot. Serve hot.